Buttermilk powders are obtained by spray-drying buttermilk, which comes from the churning of cream into butter. Buttermilk composition is close to that of skimmed milk but with a higher fat content. It is rich in milk fat globule membrane and phospholipids.
Buttermilk powder has many functional properties linked to its distinctive composition, making it an appealing ingredient for many applications. Proteins in buttermilk powder can function as emulsifiers, stabilizing oil-water interfaces in products such as sauces, dressings or ice creams. These proteins promote also foam formation and stability in products such as baked goods, and allow a browning crust effect when Maillard reaction is desired. Their water-binding properties can increase the viscosity of products such as puddings and preserve product freshness. Thanks to its milky taste, buttermilk powder enhances the dairy flavour of many products, and is often used in seasonings.
As a dairy milk powder producer, our buttermilk powder is available with different fat content ranging from 4 to 8%, and can be Kosher or vegetarian certified.
We are back at one of the world’s largest food and beverages trade show for its 25th anniversary and we will be pleased to welcome you at our booth: hall: 1,[…]
Food Ingredients Europe 2019 trade show took place in Paris at the beginning of December. As a reference trade show in Europe for the food industry, nearly 25,000 visitors came[…]